Creamy Zucchini Soup Recipe


This zucchini soup is a simple soup with chicken stock, butter, and fresh zucchini, and perfect for spring. This zucchini is so creamy though it is dairy-free. Make a large batch of this soup and store for summer, fall and winter.

Yield: 2 servings

Total Time Taken: 20 minutes


¾ cup white onion, peeled and chopped

2 teaspoons minced garlic cloves

2 pounds zucchini, stemmed chopped

1 tablespoon olive oil

1 teaspoon salt

24 fluid ounce chicken stock

¼ cup basil leaves


  1. Place a large pot over medium flame, add oil and let heat. Add onion and garlic and cook for 3-5 minutes or until nicely golden brown.
  2. Then add zucchini, stir in salt and cook for another 5 minutes. Pour in stock and simmer soup for 15 minutes.
  3. Stir in basil and remove the pot from flame. Blend soup using an immersion blender or food processor until smooth.
  4. Adjust seasoning, divide soup evenly among serving bowls and serve.

Nutritional Information Per Serving: 156.7 Cal, 11.9 g total fat (8 g sat. fat), 40 mg chol., 625 mg sodium, 8.9 g carb., 2.1g fiber, 4.5 g protein.

Creamy Zucchini Soup


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